Matcha Souffle Pancakes (No Baking Powder Version) – These freshly baked pancakes, drizzled with honey, are visually and texturally satisfying

Flavor: Sweet; Technique: Steaming; Time: One hour; Difficulty: Easy.

Matcha Souffle Pancakes (No Baking Powder Version) – These freshly baked pancakes, drizzled with honey, are visually and texturally satisfying – Cooking Steps

Beat 2 egg yolks, add 20g milk, mix well.

Sift in 18g cake flour, 4g matcha powder, mix well.

Beat 4 egg whites (about 125g) until stiff peaks form, gradually add in 40g granulated sugar.

Beat until stiff peaks form.

Take one-third of the egg white mixture and fold it into the egg yolk mixture.

Then fold in the remaining egg white mixture until well combined.

Heat a non-stick pan over low heat, grease with oil, and pour in the batter (using a mold is recommended).

Cook on low heat for 5 minutes, flip and cook for another 5 minutes until done.

Enjoy your Matcha Souffle Pancakes.

Whip 100g heavy cream with 10g granulated sugar until it reaches soft peaks, pour over the souffle pancakes, sprinkle with maple syrup to taste, and serve.

Enjoy!